RECIPE DETAILS
Item ID: 1803930
Serving Size: ½ Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Vegetarian, Gluten Free
Allergens: None
RECIPE DETAILS
Item ID: 1803930
Serving Size: ½ Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Vegetarian, Gluten Free
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Butternut Squash: 78%
- Green Bell Pepper: 73%
- Tomatoes: 87%
- Onion: 78%
Pre-Preparation
- Wash produce as needed.
- Large dice the butternut squash.
- Dice the green bell pepper, tomato, and onion.
- Chop the cilantro.
- Mince the garlic.
Preparation
- Heat oil in a sauté pan or tilt skillet.
- Add minced garlic and sauté just until lightly browned and fragrant, about 1 minute.
- Add corn and sauté until it begins to brown, about 2 minutes.
- Add squash, green bell peppers, and onion. Stir constantly and cook until squash is fork tender, about 10 minutes.
- Add tomato, cilantro, Italian seasoning, salt, vegetable base, and water.
- Mix and bring to a simmer. Cook until an internal temperature of 140°F or above is reached.
Serving
Serving size: 1/2 cup
Recipe source: CIA Healthy Kids Collaborative
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | ⅛ cups |
| Vegetables, Other | ¼ cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 69.94 kcal |
| Total Fat | 2.35 gm |
| Saturated Fat | 0.25 gm |
| Trans Fat | 0.00* gm |
| Sodium | 207.71 mg |
| Carbohydrates | 12.50 gm |
| Fiber | 1.95 gm |
| Sugars | 2.46 gm |
| Added Sugars | 0.00* gm |
